The premise of exquisiteness is exquisiteness and exquisiteness, so that you can pursue exquisiteness and have patience.
Scholars pay the most attention to nature? In the past, scholars usually came from the families of officials and tycoons. These people "have status, money, leisure, elegance and freedom". Only when you have the conditions can you pay attention to the saying that only three generations of wealth and wealth know how to eat and drink. Only five generations of businessmen know how to eat and drink. There are no five generations of businessmen who don't pay attention to bureaucrats. There are three generations that don't pay attention to exaggeration, but the reason is clear. So you can see that the private kitchens in the late Qing Dynasty, such as Chinese cuisine and Yang's home cooking, were all accumulated by several generations or came from the land of long wealth, children in the Qing Dynasty, Yuan Mei in Yuandan, and leisurely Li Yu. The royal family has many conditions, but they just lack freedom and
Who is the most delicate literati, and naturally one of them? If the region is exquisite, the southeast of wuyue is not built, and it has long been the flattest and most developed area in China.
Huaiyang cuisine is the representative of literati cuisine, the second largest palace cuisine, the largest official cuisine in Ming and Qing Dynasties, and the largest private cuisine among the four classic cuisines. The cuisines with the most branches, flavors and contents are the direct line of China Central South Cuisine before Sui and Tang Dynasties, and are the typical representatives of Central South Cuisine in the Central Plains.
Often celebrities pay more attention to dishes and stories, and constantly pay more attention to turning decay into magic. They make amazing dishes with ordinary things, and most of them are sung by literati, because the special north-south intersection and the Grand Canal are the best cuisines that can take care of both the north and the south, old and young. The word "light harmony" summarizes the philosophical thought of the golden mean, which seems simple, but it is the most important thing. These are recorded in detail in various note novels.
What is "light and flat": ordinary materials, exquisite and elegant, let nature take its course and advocate true beauty. Light seasoning, according to physical properties. The color is suitable, depending on the taste. Auxiliary does not hide the Lord, and alcohol is pure. If it is not strong enough for the stomach, it is peaceful. Pale and speechless is beauty. Fresh and smooth, clear and high quality. Light but not thin, fat but not greasy. Crisp and rotten without losing shape, smooth and crisp to get its true taste.
Huaiyang cuisine is also the only one of the four classic cuisines with mature theory and written theory. It is a master of ancient cooking theories, especially official dishes and private kitchens. For example, Tan Chu Anzu cuisine is the concept and skill of Huaiyang cuisine, which is developed by Huaiyang cuisine master, plus local crafts and special ingredients.
Huaiyang cuisine is also one of the few cuisines among the four classic cuisines, and it is also the only one with the art of vegetable carving. This kind of art had existed for a long time before the Song Dynasty, and the modeling technology had a direct impact on the aesthetics of other cuisines.
During the Southern Dynasties, the development of the south of the Yangtze River brought the northern flavor into the native barbarians in Jianghuai, forming a bureaucratic flavor, which basically continued the traditional style of the northern dynasties and developed into the first large-scale integration and transformation of the northern flavor.
Yang Di's southern tour, the opening of the Grand Canal in Sui and Tang Dynasties, and the use of water transportation have cast the catering behavior and health awareness of Beifu soldiers who have been separated for hundreds of years into a new catering fashion of Jiangnan aristocratic families, providing a geographical and cultural basis for the formation of its light and peaceful characteristics.
The vigorous development of the market and the participation of literati in the Tang and Song Dynasties made Huaiyang cuisine richer, with little difference in local characteristics from modern times, showing a prosperous trend, and finally formed Huaiyang cuisine, which began to blend with cultural genes and exquisite nature.
The southern tour in Yuan, Ming and Qing Dynasties, the use of the Beijing-Hangzhou Grand Canal, the development of salt industry and the germination and development of local capitalist industry and commerce all catalyzed Huaiyang cuisine to reach its peak. Scholars, in particular, are the catalyst for Huaiyang cuisine to reach its peak. The five banquets listed in the notes of Local Flavor are: barbecue banquet, bird's nest banquet, Qingjiangpu whole lamb banquet, Huai 'an whole eel banquet and Jiading dolphin's hoof banquet. The first two are from the imperial palace, and the small Huaiyang monopolizes the second largest Huaiyang and the third Huai 'an. There is also a whole fish mat in Huai 'an, which may have less influence than other unrecorded whole sheep and whole eels. It can be seen that there are 108 lanes, 54 lanes in the north and south, 30 lanes in Shandong, 30 lanes in Jiangsu, Zhejiang and Fujian, and 12 lanes in other four places, which shows its influence. When Qianlong visited Yangzhou in the south, he first saw the local characteristics of Manchu.
"Local specialties: Shi Jing cuisine, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangning cuisine, Jiangsu cuisine, Zhenjiang cuisine, Yangzhou cuisine and Huai 'an cuisine" are also printed on the notes. "There are five out of ten Huaiyang areas, and Shi Jing and Fujian are also deeply influenced by Huaiyang, but each is half, which shows that most people with characteristics are influenced by Huaiyang.
The combination of literati, gardens and diet has created the peak of China's classical era in all aspects, as evidenced by a dream of red mansions.
During the Ming and Qing Dynasties, salt merchants and government officials in Hecao made the richness and attention of dishes outrageous, and scholars with practical experience systematized and theorized them.
At the end of the Qing Dynasty and the beginning of the Republic of China, with the decline of canal salt industry and the rise of port economy, the center of Huaiyang cuisine gradually shifted to Shanghai, Nanjing and Hangzhou, and the first-line chefs also dispersed in all directions, and the audience also changed from official literati giants to civilians.
Huaiyang cuisine in a broad sense is a large family that summarizes the southeast flavor, mainly under the jurisdiction of ancient Yangzhou, which is in the same strain as the salt-producing areas such as Huaiyan and Zhejiang in the Ming and Qing Dynasties. It inherits the flavor of Wu Chu, and the southern flavor of Huaiyang is a relatively independent natural ecological region in the southeast, including the Huaihe River and Yangtze River valley plains, the southeast coastal areas and surrounding low mountains and hills.
The specific scope mainly covers the middle and lower reaches of Jianghuai, from Fuxia in the south to the intersection of Wuling and Cantonese cuisine in the north, and the transition of the cuisine in southwest Xiamen to Lingnan and Cantonese cuisine. Zhangzhou inherits Hakka cuisine with a strong Central Plains color, reaching Xuzhou, Huaibei, Huaihe and Dabie Mountains in the north, Lu Yu flavor in the north and Wuhan, Tongbai, Shan Zhinan and Sichuan flavor in the west. Yichun and Ganzhou, which are directly influenced by Sichuan and Hunan, are in a transitional state. The core area is naturally along the Yangtze River and the canal, including the river. Fuzhou Gang in Jianghan Plain of Zhejiang, Shanghai, Anhui, Jiangxi and Hubei includes four types: Jianghuai flavor branch, Jiangnan flavor branch, southeast coastal flavor branch and Jiangnan hilly flavor branch.
The center of Huaiyang cuisine moved from the land of Wu and Chu before Qin and Han Dynasties to Jiankang in the Northern and Southern Dynasties, to Jiangdu and Hangzhou in the Sui, Tang and Song Dynasties, to Jiangdu in the Yuan, Ming and Qing Dynasties, to Shanghai, Nanjing and Hangzhou in the late Qing Dynasty and the early Republic of China, and then to modern Shanghai and Hangzhou.
It used to be a fresh and elegant court food, but now it is a pure and peaceful state banquet food.
Mistake 1: Write Huaiyang as Huaiyang or Weiyang. Neither of them understands the meaning of the separation of the words "Huai" and "Yang". Broadly speaking, when it comes to food, as mentioned above, the lack of any kind cannot represent Huaiyang, a place in the southeast; In a narrow sense, it refers to flavor. Without Huai 'an and Yangzhou, Huaiyang lost its peak, and the fusion of literati's food garden and soul is the solid foundation for not really understanding its origin.
There is no such name in Huaiyang area, which usually refers to Zhoukou, the ancient capital of Tai Hao. Although it belongs to Huaihe River Basin, its flavor belongs to Lu Yu flavor coverage area, so Huaiyang is written as Huaiyang. In addition, there is a professional geographical term Huaiyang mountain ridge in geography, which refers to the first-line hills of Tongbai Dabie Mountain, but it is only a geographical professional term.
Weiyang means that Yangzhou can only represent the flavor of Yangbang and a city, but not Huaiyang cuisine in a broad sense and chivalrous sense. It ignores the influence of other hells and really doesn't understand the development process of food.
Myth 2: The relationship between Huaiyang cuisine and Jiangsu cuisine. Scholars with a little common sense know that Su cuisine always refers to Su Bang cuisine centered on Gusu. After the founding of the People's Republic of China, a group of ignorant people naturally used administrative divisions to refer to cuisines, and named Su cuisine in the four major cuisines instead of Huaiyang cuisine, saying that Su cuisine is one of the four classic cuisines. As everyone knows, the formation of cuisines is the result of long-term natural geography and human habits, and Jiangsu has never been an independent geographical unit, so it is impossible to name cuisines after provinces like other provinces. It reflects that he doesn't know the origin of Jiangsu Su characters and the meaning of Su cuisine.
As mentioned above, Huaiyang cuisine in a broad sense includes Xu Hai, Xiaoyangyang, Jinling and Suzhou-Wuxi in Jiangsu, Anhui, Fuzhou, Fujian, Jiangxi and Hubei in Zhejiang, especially the four classic cuisines of Hangzhou and Huizhou. Therefore, it is not appropriate to use Jiangsu cuisine instead of Huaiyang cuisine as the four major cuisines. Huaiyang cuisine was also formed much earlier than Jiangsu province.
As a chivalrous cuisine, Xiao Huaiyang cuisine is one of the four major flavors in Jiangsu, which is directly influenced by various families and is also one of its sources, including the rest. Before the reform and opening up, Su cuisine usually referred to Su Bang cuisine. Although Subang cuisine is good, it obviously cannot cover the flavor of other regions, so it is not appropriate to use Subang cuisine as the abbreviation of Jiangsu cuisine. Just because the word "Su" in Jiangsu comes from Suzhou, it cannot be said that the flavor of each district is summarized by Su. That's not an artificial concept, nor is it realistic. Moreover, even if the concept of Jiangsu cuisine represents Jiangsu flavor, its history is too short, only a few decades, which does not reflect the long history and rich cultural connotation.
Therefore, whether it is generalized or chivalrous Jiangsu cuisine or Jiangsu cuisine, it can't be said to be the general name of Jiangsu local flavor.
In a word, the concept of Jiangsu cuisine cannot represent the big Huaiyang cuisine, nor can it summarize the flavor of Jiangsu, let alone the small Huaiyang cuisine. The concepts of Jiangsu cuisine and Huaiyang cuisine cannot be simply equated. The latter can represent and contain the former, but the former cannot contain the latter.
This is why the predecessors chose Huaiyang as the representative of the four classic cuisines, which especially embodies the profound geographical, historical, humanistic and cultural connotations behind it.
Why did the predecessors say Lu, Huai, Chuan and Yue? Their ranking order reflects their origins, the historical process of the change of China's economic center of gravity, the process of * * * constantly migrating to explore the four major natural divisions of Han Dynasty, and the actual natural divisions of the Yellow River, Yangtze River, Pearl River, Qinling, Huaihe River and Lingnan as watersheds.
China has seventeen local flavors, namely Qilu, Su Yang, Bashu, Lingnan, Anhui, Xiaoxiang, Qiantang, Fujian, Taiwan Province, Yanjing, Songhu, Songliao, Sanjin, Zhongzhou, Jingchu, Ganjiang, Qin Long, Yunnan and Guizhou.
Add ethnic flavor, vegetarian flavor and medicated diet flavor, and the total is 2 1 flavor.
China has eight traditional cuisines: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine.
Which of the eight cuisines is the most exquisite?
It must be Su cuisine! !
Huaiyang cuisine is the best and most exquisite of Jiangsu cuisine!
Huaiyang cuisine is very particular about knife work, but any experienced Huaiyang cuisine chef and knife worker are very meticulous.
Huaiyang cuisine is exquisite in form and mellow in taste.
Huaiyang cuisine is very good at cooking, pays attention to firepower, and is good at stewing, stewing, steaming, roasting and frying.
The raw material of Huaiyang cuisine is mainly river and lake seafood, which pays great attention to the freshness of ingredients. The dishes are fresh and slightly sweet.
China's food culture has a long history. As early as the Spring and Autumn Period, different dietary styles appeared in the north and south regions. Now, it has formed eight major cuisines and delicious food with local characteristics. Shen Kuo recorded in Meng Qian's Bi Tan: "Generally, southerners are fond of salt, while northerners are fond of sweetness. Fish and crabs are covered with molasses to facilitate northern customs. " It's completely different now. Northerners like salty food, while southerners like sweet food. Due to the different eating habits in different places, the dishes are also very different.
How do you say this question? Every cuisine has exquisite dishes. Even Zhejiang cuisine and Jiangsu cuisine, which are famous for their delicacies, have some dishes from Xialiba people. You can't generalize all dishes, nor can you represent all by individuals. This is a bit similar. Some people think that Sichuan food is only spicy, and Cantonese people eat everything the same. This is really based on subjective cognition, which is untrue and extremely irresponsible.
There is such a record in "Songs of the South": "What does Peng Keng care about?" At that time, there was a kind of chicken soup in Xuzhou, which was very delicious and deeply loved by Emperor Yao. Paying attention to the mixing of soup ingredients is a major feature of Jiangsu cuisine. Sichuan cuisine has its own name of "one dish, one style, one hundred dishes and one hundred flavors", and 24 flavors have their own characteristics. Of course, when it comes to Sichuan cuisine, in addition to the well-known Chongqing hot pot, boiled cabbage that often appears at state banquets is also Sichuan cuisine. Can you say that Sichuan food is not exquisite? Shandong cuisine was once a court dish, and the dishes presented to the emperor were exquisite and delicious. The clear soup of Shandong cuisine is very delicious, with clear and tender color, which makes people want to stop. As we all know, Zhejiang cuisine pays attention to knife work, and its crisp taste is hard to dislike. Fujian cuisine is good at cooking colorful seafood. Like Sichuan cuisine, Hunan cuisine tastes spicy, salty and sour. Huizhou cuisine originated in Huizhou area, with heavy oil, heavy color, heavy firepower, rich selection of materials and good seasoning. Cantonese cuisine originated in Guangdong, with rich aquatic products and exquisite techniques. There are many kinds of Cantonese dishes, almost all-encompassing, and they are really foodies.
Every major cuisine has its subtleties, but it is difficult to compare who is good and who is bad, who is exquisite and who is not exquisite. Usually, there are thousands of cuisines in a cuisine, some of which look exquisite and some of which look less beautiful, but it seems unfair to judge them selectively. Every delicacy of the Chinese nation is a treasure of Chinese culture, the crystallization of long-term interaction between working people and nature in China, and it has its unique regional characteristics. To tell the truth, comparison itself is an irresponsible behavior.